When we decided to create our blog, my Gujarati instincts kicked in quite hard :-). So, I had to post an all time favorite Gujju recipe- Khandvi.
I learnt cooking Khandvi from my mom and I must say, she is a proud teacher… 😉 I hope you enjoy it as much as my friends and family do. It serves as a great appetizer.
- 1 ¼ cup….Gram flour
- 1 pinch ….Asafetida
- 1 tsp. ….Mustard seed
- ½ tsp. ….Turmeric powder
- Salt to taste
- 1” Piece of…. Ginger
- 3 Whole…. green chilies
- 1 cup…. Yogurt
- 1 tbsp. ….Lemon juice
- 1 cup ….Water
- 4 tbsp. …. Vegetable oil
- Grated coconut and Coriander leaves for garnish, (gram flour sev optional)
- 1 tsp…. Sesame seeds
Grease flat surface like kitchen platform or backside of steel dish. Mix the yogurt and water, make sure there are no lumps.Sift the gram flour in a bowl. In the gram flour add grated ginger and chilies, yogurt and water mixture, lemon juice, salt, turmeric powder and mix thoroughly till a smooth mixture is formed again, no lumps should be left.
Cook the above mixture on a medium heat with continuous stirring. Continue to cook till the liquid mixture starts to form thick spreadable paste. Turn the heat off.
Spread the paste quickly on greased surface. With the help of spatula or bench scraper try to spread the paste in an even and very thin layer. (This step is very important; one has to do the spreading of mixture while the mixture is still hot.) Let it cool.
In a small pan heat the oil and add mustard seed, allow mustard seed to crack then add asafetida and then add sesame seeds. Pour this one the Khandvi pieces.
Garnish the Khandvi with grated coconut and coriander leaves.
- Be quick once the mixture turns to spreadable consistency, if the mixture is not hot enough it won’t spread in even and thin layer.
- Preparing Khandvi is an art, be patient with your first attempt. Practice it because the results are worth it